Corn off the Cob

GTU Sponsor
Our favorite Chef Lesli is here from Harmons to serve up some delicious corn off the cob. A makeover of your favorite BBQ side!
Corn off the Cob
Serves 4
  • 2 cups low-sodium chicken broth
  • 1 tsp salt
  • 1 cup uncooked long-grain white rice, rinsed
  • 1 (12-oz) bag frozen corn kernels, thawed
  • 1/2 cup sour cream
  • 1 Tbsp unsalted butter
  • 1 tsp freshly ground black pepper
  • 1 lime, juiced
  • 1/4 cup crumbled queso fresco cheese
  • 2 green onions, chopped and divided
  • Ground ancho chile, for serving


  1. In a medium saucepan over high heat, bring broth and salt to a boil.
  2. Add rice, stir, and reduce heat to a simmer.
  3. Cover partially and cook until rice is cooked through, about 20 minutes. Fluff with a fork.
  4. Add the corn, sour cream, butter, pepper, lime juice, queso fresco, and half of the green onions and stir to combine.
  5. Garnish with the remaining green onions and chile powder.

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